Description
This Roasted Honeynut Squash recipe features tender, caramelized squash seasoned with a flavorful blend of olive oil, apple cider vinegar, maple syrup, cinnamon, and fresh herbs. Served with creamy whipped ricotta and crunchy toasted walnuts, it makes a delicious and elegant side dish perfect for any meal.
Ingredients
Scale
Squash and Seasoning
- 3 honeynut squash
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt, plus more to taste
- ⅛ teaspoon cinnamon
- Freshly ground black pepper, several grinds
- 1 tablespoon fresh thyme leaves, plus more for garnish
Toppings and Garnishes
- Whipped ricotta
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Preheat the oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the squash: Use a large sharp knife to carefully cut each honeynut squash in half lengthwise. Scoop out the seeds from the center of each half with a spoon.
- Make the seasoning mixture: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, ¼ teaspoon sea salt, cinnamon, and freshly ground black pepper until well combined.
- Season the squash: Place the squash halves on the prepared baking sheet. Drizzle half of the oil mixture over them, sprinkle with fresh thyme leaves, and add additional salt and pepper to taste. Use your hands to rub the seasonings all over the squash evenly, then arrange the halves cut side down on the baking sheet.
- Roast the squash: Bake in the preheated oven for 25 minutes or until the squash is very soft and caramelized on the bottom, developing a rich, golden color.
- Assemble and serve: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top. Drizzle with the remaining oil mixture, then sprinkle with toasted chopped walnuts. Garnish with extra fresh thyme, chopped parsley, and red pepper flakes. Adjust seasoning to taste and serve warm.
Notes
- Use ripe honeynut squash for the best flavor and natural sweetness.
- Whipped ricotta can be seasoned with a pinch of salt and lemon zest for added brightness.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping.
- Red pepper flakes add a nice subtle heat but can be omitted for a milder dish.
- This dish pairs well with roasted meats or can be enjoyed as a vegetarian main course with added grains.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
